3.
Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.

From the Test Kitchen

Prepare through step 2. Cover and chill up to 2 days before baking. Remove from refrigerator and let stand 20 minutes at room temperature. Preheat oven to 350 degrees F. Continue as directed. (You may notice some darkening on the edges of the potatoes when you remove the casserole from the refrigerator. This is to be expected as the raw potatoes are exposed to the air. This is not harmful and does not impact the taste of the potatoes.)

Nutrition Facts
(Thyme Potatoes Au Gratin)

Servings Per Recipe 8,

cal. (kcal) 382,

Fat, total (g) 27,

chol. (mg) 96,

sat. fat (g) 17,

carb. (g) 29,

Monosaturated fat (g) 8,

Polyunsaturated fat (g) 1,

Trans fatty acid (g) 0,

fiber (g) 2,

sugar (g) 1,

pro. (g) 8,

vit. A (IU) 972,

vit. C (mg) 24,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 2,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 24,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 384,

Potassium (mg) 698,

calcium (mg) 162,

iron (mg) 1,

Percent Daily Values are based on a 2,000 calorie diet

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